- Serves 4
- Prep time 15 minutes
3 green onions, chopped
4 sweet baby pickles, chopped
60 ml (1/4 cup) mayonnaise
15 ml (1 tbsp) chili sauce
450 g (1 lb.) beef sirloin, very fresh
- 15 ml (1 tbsp) Worcestershire sauce
- In a bowl, mix the green onions with the baby pickles, mayonnaise, chili sauce and Worcestershire sauce. Season with salt and pepper.
- Finely dice the beef. Add it to the bowl and stir.
- Divide the tartare into glass dishes or place a ring mold, 7.5 cm (3 in.) in diameter, on a plate. Fill the mold with tartare and use the bottom of a spoon to smooth out the surface. Gently lift off the mold. Repeat for the other portions.
Side dish idea
Use a mandoline to cut 1 yellow-fleshed potato in thin julienne strips. In a pot, heat 250 ml (1 cup) canola oil until it reaches 180°C (350°F) on a cooking thermometer. Fry the potatoes for 2 to 3 minutes, until golden-brown and crispy. Drain them on paper towels.